Gancel's culinary encyclopedia of modern cooking

Cook or scald the meat, vegetable or fruit, put in a bottle well corked and tie with a string. Put in a large pot with hot or cold water. Let boil from 10 to 30 minutes according to the substance. Put straw around the bottles in boiling, so they will not crack. Preserved eggs (Œufs conserves) The perfect conservation of eggs is not yet known. The method most employed is: Cooked in lime paraffin, silicate of soda, or refrigerator. Preserved by Coction, Dip very fresh eggs 2 minutes in boiling water, let cool immediately; keep in sand in a cool place. Preserved in lime water, Quick lime 2 lbs., 30 quarts water, put eggs in jar, dissolve lime in water, so that all of the eggs are covered over with the solution. Preserved in Silicate of Soda, Put eggs in jar, cover with solution of silicate of Soda and water, let stand in solution 10 minutes, then take each egg separately and put between two sticks, when dry turn over and brush with the solution. Keep on husks of grain. Preserved in Refrigerator, latest style, Put boxes in cold storage, or break the eggs in a can or in a solu¬ tion of salicylate of soda, or the yellow of eggs dried. Preserved Olives, green or ripe. Put 6 per cent of wood ashes and equal quantity of slack lime, let olives stand 48 hours, change the water ©very 24 hours for 10 days, then in the following pickled composition, which is: 12 quarts water, 1 pound coarse salt, fennel, bay leaves, coriander; 'let boil 1 hour, strain. Put olives in this composition when it is cold. The olives can be eaten after 15 days. Olives put in a jar with olive oil and garlic for 3 or 4 days are very appetizing. - a -;= - ,r!"° — 451 — Preserved Vegetables (Conserve de Legumes) Whole Artichoke, Trimmed with lemon, scald in boiling salt water v5 ; ' drain. : Put in cah with oil or water, close tight; let boil 15 minutes. 0 i - v • Bottom Artichoke, Turn, rub with lemon quickly, boil 10 minutes with lemon juice and salt, put in can with same coction, or butter, boil 10 minutes t " . Asparagus (Asperges), Cut same size, peel and wash, put in salt boiling water 1 minute, then in cold water for 5 minutes, then fill can and cover with same coction. Put in cold water, and take out after first ebulition. ■ r T * . . : Beets (Betteraves), Choose young beets, do not trim, wash well, cook, then peel, fill can with same coction or salt water. Boil 15 minutes. Chestnuts (Marrons), Peel, do not break, put in syrup 20 degrees, cook slowly until syrup is 32 degrees, repeat every day until chestnuts are ready, at least 8 or 10 days, cover with boiling syrup and then reduce syrup 2 degrees each day. Glaze with vanilla cooked sugar. ; !” 1 ” s> ;■ Chestnut Puree (Puree de Marrons), Peel, cook in water, drain, strain in fine sieve. Let dry, put in box. Cucumbers (Concombres), Whole or cut in two, take out seeds, put in jar with salt, vinegar, tarragon, whole peppers, onions and cloves, or salted only. Gherkins (Cornichons), Wash, put in salt 1 day, stir occasionally, fill jar, cover with boiling vinegar, small onions and tarragon, keep in cool place. Gumbo or Okra (Gombo or Bamia), Whole or cut, till can with salt water, boil 15 to 30 minutes, according to size. ,